Slow-Cooker Ribollita

Name: Slow-Cooker Ribollita
Prep time: 20 min
Cook time: 7 h
Yield: 4
Ingredients: 3 medium carrots, roughly chopped; 3 stalks celery, roughly chopped; 1/4 small head green cabbage, sliced (about 3 cups); 4 ounces pancetta, diced; 1 cup dried cannellini beans, picked over and rinsed; 1/4 cup tomato paste; 1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind; Kosher salt and freshly ground pepper; 5 thick slices crusty bread; 1/4 cup chopped fresh parsley leaves; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 3 cloves garlic, sliced

Slow-Cooker Ribollita was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-ribollita-recipe.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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3 medium carrots, roughly chopped

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3 stalks celery, roughly chopped

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1/4 small head green cabbage, sliced (about 3 cups)

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4 ounces pancetta, diced

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1 cup dried cannellini beans, picked over and rinsed

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1/4 cup tomato paste

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1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind

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Kosher salt and freshly ground pepper

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5 thick slices crusty bread

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1/4 cup chopped fresh parsley leaves

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3 tablespoons extra-virgin olive oil, plus more for drizzling

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3 cloves garlic, sliced

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